Chinese Braised Fish
Fish has always been one of the most common household foods in our daily life, and many kinds of fish exist. There are many kinds of freshwater fish, such as crucian carp, carp, grass carp, mandarin fish, etc.
There are countless fish in the sea. Today we mainly share a method of freshwater, braised fish. Home-style braised fish, we usually make crucian carp and carp, many people like to eat it. In the home-style practice of braised fish, the fish is tender and delicious, satisfying the cravings and eating, and there is no soup left in the pot.
The nutritional value of fish is very high, and its protein content is twice that of pork, which is easily digested and absorbed by the body. Moreover, fish meat is also rich in riboflavin, vitamin d, calcium, iron, phosphorus, and other nutrients. The fat content in fish meat is still minimal, so you don't have to worry about gaining weight if you eat more fish. Usually, we often cook fish to eat, which has a good effect on nourishing the liver and blood, beautifying the face, preventing osteoporosis, and so on.
However, the fish has a fishy smell, and many friends can't remove it after making it, so the fishy smell is not delicious at all. Let me share with you the practice of home-style braised fish. The fish is tender and delicious, and it is not fishy at all. Friends who like to eat fish quickly collect it.
- 1 carp
- 5 cloves of garlic
- 1 piece of ginger
- some chives
- green onion
- cooking wine
- 2-star anise
- dried chili
- 1 tablespoon of bean paste
- light soy sauce
- dark soy sauce
- a little vinegar
- a little sugar
- a little chicken essence
- a little pepper
- a little sesame oil
- cooking oil.
Prepare all the ingredients.
The carp you bought at home should remove the scales, internal organs, and gills and scrape the black film inside the fish maw, particularly fishy. Then clean the carp, and then use a knife to cut a flower knife on the surface of the carp, which can make the fish more delicious and make it easier to cook.
Put the fish into the basin, sprinkle with an appropriate amount of salt, pour in a proper amount of cooking wine, spread it evenly with your hands, massage the fish, and let the fish absorb the sauce. Put it in a pot and let the fish marinate for 10 minutes. Now, let's prepare some ingredients and smash the garlic directly. Clean the ginger and cut it into slices.
Clean the green onions and cut them directly into pieces. Put them into bowls together, then add star anise and a little dried chili for later use. Clean the chives, cut them into chopped greens, and put them in a bowl for later use.
After the fish is marinated, we sprinkle dry flour evenly on the fish, and remember to sprinkle it in the fish maw until the fish is free of moisture and becomes dry. This way, when the fish is fried, the oil will not easily come out, the fried fish will become more golden, and the skin can also form a delicious crispy skin.
Take a pot, put enough cooking oil in it, wait until the oil's surface is smoking, lift the fish head and put it into the oil pot, and fry it first. Because the fish head is not easy to cook thoroughly, let the fish meat and the fish head cook together, and fry the fish head for a while. Finally, put the whole fish into the pot, and continue to fry for 6 minutes on medium heat. Do not turn the fish's body during the process to prevent the fish's skin from breaking. This step is to fry the fish until it is set and the fish is cooked. After the fish is fried, remove the oil and set aside.
Take a pot, leave a little cooking oil in it, then add one spoon of bean paste. Slowly stir-fry over low heat. Stir-fry the bean paste until fragrant, and stir-fry the red oil. Then pour the ingredients you just prepared into the pot and continue to stir fry evenly. After frying the aroma, add one spoon of cooking wine to remove the fishy smell. At this time, add enough water, turn it into a high fire, then add a little soy sauce to color, a little fresh soy sauce, a little salt, a little chicken essence, and a little pepper, and boil it on a high heat. Put the fried fish into the pot and keep pouring the soup over the fish. Do not turn the fish while cooking to avoid breaking the fish. Cook like this for 2 minutes, then cover the lid, turn to low heat, and simmer for 10 minutes to let the fish taste delicious.
At this time, the soup has soaked the fish, and the fish is cooked. Add a little sugar and half a spoon of vinegar. The vinegar can make the fish bones soft and rotten and make the fish meat more tender. Continue to pour the soup over the fish, slowly thicken the soup, and then put the fish on a plate for later use.
Leave the soup in the pot, add water and starch, turn on the fire, and thicken the soup. Finally, add some sesame oil to enhance the fragrance, stir well, and pour the soup evenly on the fish. Then sprinkle the chopped green onion evenly on the fish, and the delicious braised fish is ready. The fish is tender and delicious, and there is no fishy smell. Even the soup can be mixed with the rice, and you can finish a giant rice bowl three or two times.
The practice of this braised fish shared with you today is over. Doesn't it look particularly delicious? When making braised fish, you must fry the fish so that it will taste more fragrant. When frying the fish, be sure to put more oil, and the fish head must be put into the pot and fried for a while so that it can be cooked with the fish body later.
When cooking fish, put enough water at a time to make the fish taste more delicious. When the soup is thickened, friends who don't like the sticky taste can gradually reduce the soup without adding water and starch, and the original soup will taste more delicious.